I make these Banana Cheesecake Pudding Cones whenever I want a quick, creamy dessert that tastes like banana cream pie in an ice-cream cone. The pudding sets beautifully, the whipped cream adds richness, and the cones make it fun, handheld, and perfect for sharing.
Why You’ll Love This Recipe
I love how fast this recipe comes together, and I never need to turn on the oven. The pudding is thick, silky, and full of banana flavor, and the cones give the dessert an unexpected crunch. I can prepare it ahead of time, and it is always a hit at gatherings, cookouts, and family nights.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 package (3.4 oz / 96g) instant banana pudding mix
1 1/2 cups cold milk (whole milk recommended for thickness)
1 cup heavy whipping cream (or 1 cup Cool Whip, thawed)
Ice cream cones (sugar cones recommended)
Optional add-ins: crushed graham crackers, sliced bananas, vanilla wafers
Directions
I whisk the instant banana pudding mix with the cold milk in a medium bowl until it begins to thicken, about 2 minutes.
I whip the heavy cream separately until soft peaks form.
I fold the whipped cream gently into the pudding mixture until smooth and fully combined.
I chill the mixture for 10–15 minutes to allow it to firm up.
I spoon or pipe the pudding mixture into sugar cones.
I serve immediately, or refrigerate the filled cones for 20–30 minutes if I want them extra cold.
I top them with crushed graham crackers, sliced bananas, or wafers if desired.
Servings And Timing
This recipe makes about 6–8 cones, depending on how generously I fill each one.
Prep time: 10 minutes
Chill time: 10–15 minutes
Total time: about 20–25 minutes
Variations
I sometimes swap the banana pudding for vanilla or cheesecake pudding for a milder flavor. When I want more texture, I layer the pudding in the cone with crushed vanilla wafers. For a richer version, I add a tablespoon of cream cheese to the pudding before folding in the whipped cream.
Storage/Reheating
I store leftover pudding (not inside cones) in an airtight container in the refrigerator for up to 3 days. Filled cones soften in the fridge after several hours, so I prefer to fill them right before serving. Since this recipe is cold, no reheating is required.
FAQs
How do I keep the cones from getting soggy?
I fill the cones right before serving or store the pudding separately until needed.
Can I use Cool Whip instead of whipped cream?
Yes, I use an equal amount of Cool Whip when I want a quicker version.
Can I make the pudding mixture ahead of time?
Yes, I prepare it up to 24 hours in advance and keep it chilled until ready to fill the cones.
What type of cones work best?
I prefer sugar cones because they hold their shape well and add a sweet crunch.
Can I add real bananas to the mixture?
Yes, I add sliced bananas just before serving to prevent browning.
Conclusion
I love making these Banana Cheesecake Pudding Cones because they are simple, creamy, and always satisfying. The recipe is quick, adaptable, and perfect for any occasion where I want a no-bake treat that still feels special.
These Banana Cheesecake Pudding Cones are a quick, creamy no-bake dessert that tastes like banana cream pie in a cone. Made with instant pudding, whipped cream, and served in crunchy sugar cones, they’re perfect for parties, picnics, or a fun family treat.
Total Time:20 minutes
Yield:6–8 cones
Ingredients
1 package (3.4 oz / 96g) instant banana pudding mix
1 1/2 cups cold milk (whole milk recommended)
1 cup heavy whipping cream (or 1 cup Cool Whip, thawed)
Ice cream cones (sugar cones recommended)
Optional add-ins: crushed graham crackers, sliced bananas, vanilla wafers
Instructions
In a medium bowl, whisk instant banana pudding mix with cold milk until it begins to thicken, about 2 minutes.
Whip the heavy cream separately until soft peaks form.
Fold the whipped cream into the pudding mixture until smooth and fully combined.
Chill the mixture for 10–15 minutes to firm up.
Spoon or pipe the pudding mixture into sugar cones.
Serve immediately, or refrigerate filled cones for 20–30 minutes for an extra cold treat.
Top with crushed graham crackers, sliced bananas, or wafers if desired.
Notes
Fill cones just before serving to prevent sogginess.
Use Cool Whip instead of whipped cream for a quicker option.
Add cream cheese to the pudding for extra richness.
